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Prep Time:20 minsTotal Time:20 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:8Yield:8 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundwhole-wheat elbow noodles (4 cups)1 ¾cupsreduced-fat milk, divided3tablespoonsall-purpose flour2tablespoonsbutter2cupsshredded extra-sharp Cheddar cheese½teaspoonsalt¼teaspoonground pepper, or to taste
Cook Mode(Keep screen awake)
Ingredients
1poundwhole-wheat elbow noodles (4 cups)
1 ¾cupsreduced-fat milk, divided
3tablespoonsall-purpose flour
2tablespoonsbutter
2cupsshredded extra-sharp Cheddar cheese
½teaspoonsalt
¼teaspoonground pepper, or to taste
DirectionsPut a large pot of water on to boil. Cook pasta according to package directions. Drain.Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Add butter and whisk until melted. Remove from heat and stir in Cheddar until melted. Stir in salt and pepper. Add the drained pasta and stir to combine.TipsTo make ahead: Refrigerate for up to 2 days. Reheat before serving.Originally appeared: EatingWell.com, August 2018
Directions
Put a large pot of water on to boil. Cook pasta according to package directions. Drain.Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Add butter and whisk until melted. Remove from heat and stir in Cheddar until melted. Stir in salt and pepper. Add the drained pasta and stir to combine.TipsTo make ahead: Refrigerate for up to 2 days. Reheat before serving.
Put a large pot of water on to boil. Cook pasta according to package directions. Drain.
Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Add butter and whisk until melted. Remove from heat and stir in Cheddar until melted. Stir in salt and pepper. Add the drained pasta and stir to combine.
Tips
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
Originally appeared: EatingWell.com, August 2018
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Nutrition Facts(per serving)408Calories16gFat52gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
